Glowing Green Salad (Printable Version)

A vibrant, refreshing blend of crisp mixed greens, hydrating vegetables, and zesty light vinaigrette perfect for any meal.

# What You’ll Need:

→ Greens

01 - 6 cups mixed baby greens (spinach, arugula, kale, or romaine)

→ Hydrating Vegetables

02 - 1 cucumber, thinly sliced
03 - 1 cup celery, thinly sliced
04 - 1 cup green bell pepper, julienned
05 - 1 cup zucchini, thinly sliced
06 - 1/2 cup fresh parsley, chopped

→ Vinaigrette

07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

→ Optional Add-ins

13 - 1/4 cup pumpkin seeds or sunflower seeds

# Step-by-Step Guide:

01 - In a large salad bowl, combine the mixed greens, cucumber, celery, bell pepper, zucchini, and parsley.
02 - In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper until well emulsified.
03 - Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle with pumpkin or sunflower seeds if desired. Serve immediately.

# Additional Tips::

01 -
  • It takes less than fifteen minutes and uses ingredients you probably already have sitting in your crisper drawer.
  • The vinaigrette is tangy and bright without any heavy oils or creamy dressings that make you feel tired afterward.
  • You can toss in whatever greens or vegetables you have on hand and it still turns out vibrant and delicious.
  • It's one of those rare salads that actually fills you up and makes you feel energized instead of just hungry an hour later.
02 -
  • Always dry your greens completely after washing or the vinaigrette will slide right off and pool at the bottom of the bowl.
  • Don't dress the salad until you're ready to eat because once the acid hits the greens they start to wilt and lose their crunch within minutes.
  • If your vinaigrette tastes too sharp, add a tiny pinch of sugar or a drizzle of honey to round it out without making it sweet.
03 -
  • Use a salad spinner to dry your greens because even a little moisture will dilute the vinaigrette and make everything taste watery.
  • Taste the vinaigrette before you add it and adjust the salt, lemon, or mustard to your preference since everyone's palate is different.
  • If you want more protein, toss in some cooked chickpeas or white beans instead of seeds for a heartier version.
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